Now it is, anyway. Before it was just a thing for the norms. But since I gluten-freed a sweet-tea pie, this totally weird dessert can also be eaten by you, the gluten hater. Here’s how this craziness happened.
After I stopped throwing things and crying, I decided this weekend would most definitely begin to look up if I went to work out with Richard Simmons and had pie. In that order. In another stroke of good luck, I happened to pick up a free download of the latest ebook from Tasting Table at Starbucks, so I had a very enjoyable browse through some recipe porn. The star of that particular show was this, the Sweet -Tea Pie.
Apparently this hot number came from Lucy’s Fried Chicken in Austin, Texas. Where I obviously can’t eat anymore, but surely would have pre-diagnosis had I know this amazingness existed. You guys, there is so much gluten in this original recipe that I paused momentarily as I considered whether all that work was worth it. Then I remembered who I am and that I always have a frozen gluten-free pie crust in my freezer. Win!
So while the original recipe calls for an incredibly complicated chilled pie crust before you even get to the sweet-tea filling — gluten-free kids, just grab one from the freezer. Seriouslys. Let it thaw out, but not warm up and you’re good to go. The crust does not matter when you’ve got 2 1/2 sticks of butter (cubed) as one of the ingredients in this custard pie. This is what that looks like:
Yep, it’s basically a butter pie.
This reminds me a heck of a lot of my Grandma Faye’s chess pie, but fancied up a bit. There is a bit of a tea taste in the back of your mouth after you take a bite, which is super fun and summery. That really is the main difference (other than the process by which it is made) from my grandmother’s recipe. Also, granny did not use 11 egg yolks in her recipe or 2 1/2 sticks of butter. Holy cholesterol, people.
Here’s how you can get your arteries all clogged up and delicious this summer. Continue reading
